Hard Anodized Cookware Sets

 

What Does Hard Anodized Mean?

All pots and pans made from electrochemically-hardened aluminum fall under the broad category of hard anodized cookware. There are lots of different styles and brands. Virtually non-porous, this type of cookware has a significantly longer lifespan than traditional cookware. The fact that they are almost entirely lacking in porosity enables them to resist sticking, even when what’s cooking gets burned or overcooked.

The Chemical Process:

Hard-anodization is an electrochemical process that is surprisingly simple. The aluminum base comprising the pot, saucepan, or other implement, is submerged initially in a sulfuric acid bath; next, exposed to low voltage electrical charges. This process directly exposes the aluminum ions in the pan to oxygen.

The result is a natural oxidation reaction, creating aluminum oxide. Then the acid is allowed to cool to 32°F (0°C) and, at the same time, the electric current drastically increased, causing the pan’s outer shell to anodize immediately.

This process causes the surface becomes extremely hard—according to some accounts, fully twice as strong, hard, and durable as stainless steel—within a matter of seconds.

Comparing Quality Within the Hard-Anodized Cookwares-

The hard-anodizing process is the same every time, so you will not be concerned, when shopping for your best choice, about that aspect. Where the difference in quality becomes relevant is in the quality of the aluminum used to begin with, and in the quality of the craftsmanship in fabricating the finished product. Therefore it is prudent to do some research before purchasing.

The good news? We have done this research for you!

On this page you will find only top quality craftsmanship and aluminum, as well as other materials used in the hard-anodized cookwares we recommend.

The Pros-

• Durability and long lifespan – properly cared for, they can last a lifetime and more.
• Resists scratching, warping, and corrosion.
• Stick-resistant … while not classified as a true “non-stick” with chemically engineered bottoms, most people find the stick-resistance of these cookwares to be perfectly acceptable, and certainly longer lasting in performance than the non-sticks. NOTE: Some lines, in addition to being hard-anodized, have an additional non-stick interior added feature. Reviews of top line brands with this feature report that these interiors are extremely resilient and long-lasting.
• Even heat distribution, for producing consistently uniform results.
• Suitable for use with many different heat sources. Resistant to heat up to the melting point of aluminum, which is 1,221°F (660.56°C), hard-anodized surfaces remain non-toxic and durable. So they can be used on almost any indoor heat source: electric and gas ranges, as well as the hotter commercial griddles and burners used in restaurants.
• Easy, manageable, and durable to clean up. The tight porosity of hard-anodized surfaces allows them to be scrubbed with Brillo pads, and most abrasive cleaning implements without any damage being done. Caution, though: repeated vigorous harsh scrubbing can cause the surfaces to lose their nice sheen, especially the interiors where the most cleaning and scrubbing is required – this applies to the bare hard-anodized surfaces as well as the additional non-stick interior surfaces some lines have.

The Cons-

• Hard Anodized cookware sets are comparatively rather expensive, so it is a more sizable investment. But if your budget allows it, you will be rewarded long-term with not having to replace your cookware set for generations.
• Should not be used in camping, cooking over open flames situations. Then again, most quality cookwares designed for the kitchen are limited in this minor way.
• Some brands are not dishwasher safe. The metal can withstand the hot sudsy bath, but the other parts of the pan, like coated handles and/or plastic grips, could be subject to damage on some brands. Make sure you read the product specifications.
• Possible Health Concerns – some scientific studies have linked human consumption of aluminum and aluminum particles to certain types of cancer as was as Alzheimer’s disease. These findings have led some people to question whether cooking with aluminum pans — anodized or not — is it safe? In most cases, the answer is yes. Metallic elements rarely leach from cookware and, even when and if they do, usually only in tiny, trace amounts that should not cause concern. Still and all, most experts will say that if an aluminum pot or pan becomes scratched up and/or gouged, you should stay away from using it as they can be more likely to leach toxins into food.

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Rachael Ray Cucina Hard-Anodized Nonstick 12-Piece Cookware Set, Gray with Cranberry Red Handles

This set is highly recommended, it has quality craftsmanship, uses top level materials, and is a great price for what you get, at just $161.99.

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